JP2019058145A - Chocolate for composite confectionery - Google Patents

Abstract

To provide a chocolate for a composite confectionery having excellent filling properties and binding properties.SOLUTION: There is provided a chocolate for a composite confectionery satisfying following conditions (a)-(b), which is the chocolate for the composite confectionery in which a baked confectionery having a hollow is used as a raw material for the composite confectionery: (a) a fat contained in the chocolate contains a lauric fat as much as 40 mass% or more, and (b) a following emulsifier A and/or a following emulsifier B are contained as much as 0.05-3 mass%; emulsifier A: polyglyceryl fatty acid ester having HLB of 10 or higher, and emulsifier B: sucrose fatty acid ester having HLB of 10 or higher.SELECTED DRAWING: None

Description

  The present invention relates to a chocolate for a complex confectionery.

  Chocolate is used not only for products consisting only of chocolate but also for products combining chocolate and other foods. Among the products combining chocolate and other foods, composite confectionery combining chocolate and baked goods such as cookies and biscuits is a very popular product, which is in high demand and widely distributed in the market . The composite confectionery which combined chocolate and baked confectionery has many composite confectionery where chocolate is coated by baked confectionery. As chocolate for covering baked confectionery, chocolate of patent documents 1-3 is proposed, for example.

  Recently, tartlets have attracted attention as baked goods combined with chocolate. A tart is a baked good characterized by its shape. The tart has a dish-like shape and has a recess. Therefore, usually, the dent is filled with a food such as fruit in the tart. Tart food, in which the food is filled in the tart, is a very popular item. For tartlet food, products in which the tartlet is filled with chocolate have also been developed. The tart filled with chocolate is also referred to as a chocolate tart.

The composite confectionery in which the recess of the baked confectionery such as chocolate tart is filled with chocolate is manufactured through the following steps 1 to 3. The solidification of the chocolate in the following step 3 is performed after the level of the chocolate filled in the depressions of the baked good is leveled. Therefore, in the process of producing the composite confectionery, if the level of the chocolate filled in the depressions of the baked confection does not level immediately, it is necessary to apply a vibration process to level the chocolate. Therefore, if the level of the chocolate filled in the baked confectionery depression does not level immediately in the manufacturing process of the composite confectionery, the productivity is deteriorated. From the above, in terms of productivity, the chocolate used in combination with the baked goods having the depressions is filled with the depressions of the baked goods, and the liquid level of the chocolate becomes immediately even if vibration is not given. It is required to be level. That is, chocolate used in combination with baked goods having a recess is required to have good filling properties.
Step 1: Melt the chocolate.
Step 2: Fill a certain amount of melted chocolate into the indents of the baked good.
Step 3: Solidify the chocolate after the level of the chocolate becomes horizontal.

  Composite confectionery in which chocolate is coated on baked confectionery is often composite confectionery in which the whole baked confectionery is coated with chocolate. As for the goods in which the whole baked confectionery is covered with chocolate, since the whole baked confectionery is covered with chocolate, it is relatively hard for chocolate to separate from baked confectionery. On the other hand, a composite confectionery in which the depressions of the baked goods such as chocolate tart are filled with chocolate has a relatively small contact area between the chocolate and the baked goods, so the chocolate is relatively easily peeled off from the baked goods. Therefore, it is necessary that the chocolate used in combination with the baked confectionery having the depressions be resistant to peeling from the baked confectionery. That is, chocolate used in combination with baked goods having depressions is required to have good integrity.

  From the above background, development of chocolate for composite confectionery having good filling property and binding property has been required.

JP, 2010-227001, A JP, 2008-113570, A JP 2005-185153 A

  An object of the present invention is to provide a composite confectionery chocolate having good filling and binding properties.

  As a result of intensive studies to solve the above problems, the present inventors have found that this problem can be solved by using a specific fat and oil and a specific emulsifier. Thus, the present invention has been completed.

That is, the first invention of the present invention is a chocolate for a composite confectionery satisfying the following conditions (a) to (b), wherein the baked confectionery having a recess is used as a raw material of the composite confectionery: is there.
(A) The fats and oils contained in chocolate contain 40 mass% or more of lauric-based fats and oils.
(B) It contains 0.05 to 3% by mass of the following emulsifier A and / or the following emulsifier B.
Emulsifier A: polyglycerin fatty acid ester having an HLB of 10 or more Emulsifier B: sucrose fatty acid ester having an HLB of 10 or more The second invention of the present invention is described in the first invention having a viscosity of 3,000 cp or less at 50.degree. It is chocolate for complex confectionery.
The third invention of the present invention is the chocolate for a composite confectionery according to the first invention or the second invention, wherein the baked confectionery having the depressions is a tart.
A fourth invention of the present invention is a composite confectionery combining the chocolate for a composite confectionery according to any one of the first to third inventions and a baked confectionery having a recess.
A fifth invention of the present invention is the composite confectionery according to the fourth invention, wherein the baked confectionery having the depressions is a tart.

  According to the present invention, a complex confectionery chocolate having good filling and binding properties can be provided.

The chocolate for complex confectionery according to the embodiment of the present invention is a chocolate for complex confectionery satisfying the following conditions (a) to (b), and a baked confectionery having depressions in the raw material of the complex confectionery is used.
(A) The fats and oils contained in chocolate contain 40 mass% or more of lauric-based fats and oils.
(B) It contains 0.05 to 3% by mass of the following emulsifier A and / or the following emulsifier B.
Emulsifier A: polyglycerin fatty acid ester having an HLB of 10 or more Emulsifier B: sucrose fatty acid ester having an HLB of 10 or more

  In the present invention, chocolate for complex confectionery refers to chocolate used in the manufacture of complex confectionery.

  The chocolate for complex confectionery according to the embodiment of the present invention uses baked confectionery having a depression as a raw material of complex confectionery. The baked confectionery having a recess in the present invention is not particularly limited as long as it is a baked confectionery having a recess. The baked confectionery having the recess is preferably a tart, a cookie, a biscuit, and more preferably a tart.

  In the present invention, the chocolate is not limited to "fair competition agreement on display of chocolates" (National Chocolate Fair Trade Council) or chocolate defined by laws and regulations. In the present invention, chocolate refers to edible fats and oils, saccharides as main ingredients and, if necessary, cacao ingredients (cocoa mass, cocoa powder etc.), dairy products, flavors, emulsifiers etc. added, chocolate production process (mixing process, atomization process, Food which is produced through the whole or part of the scouring process, the molding process, the cooling process, etc., and the fats and oils form a continuous phase and which does not substantially contain water (preferably having a water content of 3% by mass or less). It is. In the present invention, chocolate also includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.

  In the chocolate for a composite confection according to the embodiment of the present invention, the fats and oils contained in the chocolate contain 40% by mass or more of the laurin-based fat (condition (a)).

In the chocolate for a composite confection according to the embodiment of the present invention, the fats and oils contained in the chocolate contain 40% by mass or more, preferably 50 to 100% by mass, and 55 to 95% by mass of lauric fats and oils.
In the present invention, the fats and oils contained in chocolate are all fats and oils obtained by combining all the fats and oils contained in chocolate (for example, when chocolate contains whole fat milk powder, fats and oils a, b) Fats and oils are a mixture of milk fat and fats and oils a and fats and oils b contained in whole milk powder. That is, fats and oils contained in chocolate include fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cacao mass, cocoa powder, whole fat milk powder, etc.) in addition to fats, oils, etc. Fats and oils are fats and oils whose lauric acid content accounts for 30 mass% or more to component fatty acid. Specific examples of laurin-based fats and oils include, for example, coconut oil, palm kernel oil, palm kernel olein obtained by fractionating these as raw materials, fractionated oils such as palm kernel stearin, fats and oils obtained by esterifying these, and hydrogenated oils thereof (For example, extremely hardened oil of palm kernel oil, extremely hardened oil of palm kernel olein) and the like. Laurin fats and oils may be used in combination of 2 or more types.
In addition, analysis of lauric acid in the constituent fatty acids of fats and oils can be performed using gas chromatography (based on AOCS Ce1f-96).

  In the chocolate for a composite confection according to the embodiment of the present invention, edible fats and oils (palm oil, palm fractionated oil (palm middle melting portion, palm fractionated soft oil (palm olein, in addition to lauric fats and oils) are generally used. (Palm super olein, etc.), palm fractionated hard oil (palm stearin, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, ilippe fat, cocoa butter, milk fat, etc.) can also be used.

The chocolate for a composite confection according to the embodiment of the present invention contains 0.05 to 3% by mass of the following emulsifier A and / or the following emulsifier B (condition (b)).
Emulsifier A: polyglycerin fatty acid ester having an HLB of 10 or more Emulsifier B: sucrose fatty acid ester having an HLB of 10 or more

  The emulsifier A used for producing the chocolate for a composite confection according to the embodiment of the present invention is a polyglycerin fatty acid ester having an HLB of 10 or more, preferably a polyglycerin fatty acid ester having an HLB of 10 to 15, more preferably Is a polyglycerin fatty acid ester having an HLB of 12-14. The polyglycerin fatty acid ester is preferably polyglycerin myristate, more preferably pentaglycerin myristate.

  The emulsifier B used for producing the chocolate for a composite confection according to the embodiment of the present invention is a sucrose fatty acid ester having an HLB of 10 or more, preferably a sucrose fatty acid ester having an HLB of 10 to 15, more preferably Is a sucrose fatty acid ester having an HLB of 10-12. The sucrose fatty acid ester is preferably sucrose stearic acid ester.

  The chocolate for a composite confection according to the embodiment of the present invention contains the emulsifier A and the emulsifier B in a total content of 0.05 to 3% by mass, preferably 0.1 to 2% by mass, 0.2 1 mass% content is included.

  When the chocolate for a composite confection according to the embodiment of the present invention satisfies the above conditions (a) to (b), a chocolate for a composite confectionery having good filling properties and binding properties can be obtained. In the present invention, the filling property is that when the composite confectionery is manufactured, the liquid level of the chocolate immediately becomes horizontal even if no vibration is given to the chocolate after being filled in the depression of the baked confectionery. Further, in the present invention, the binding property is that the chocolate filled in the depression of the baked confectionery is difficult to separate from the baked confectionery.

The chocolate for a composite confection according to the embodiment of the present invention preferably has a viscosity at 50 ° C. of 3000 cP or less, more preferably 2800 cP or less, still more preferably 1000-2800 cP, and most preferably 1000-2600 cP. is there.
In the present invention, the viscosity is an apparent viscosity. In the present invention, the viscosity is a value measured with a No. 3 rotor at 30 rpm using a B-type viscometer.

  The chocolate for a composite confection according to the embodiment of the present invention preferably contains 25 to 65% by mass, more preferably 30 to 60% by mass, and still more preferably 35 to 55% by mass of fat and oil.

  The chocolate for a complex confection according to the embodiment of the present invention preferably contains a sugar. Examples of sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified, liquid sugar, enzyme-inverted starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reduced sugar polydextrose, oligo And sugar, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, dextrin and the like. The saccharides used for producing the chocolate for complex confectionery according to the embodiment of the present invention are preferably sucrose (sugar, powdered sugar) and lactose.

  The chocolate for a composite confection according to the embodiment of the present invention preferably contains 30 to 70% by mass, more preferably 35 to 65% by mass, and still more preferably 40 to 60% by mass of saccharides.

  The chocolate for complex confectionery according to the embodiment of the present invention can use, in addition to fats and oils and sugars, raw materials generally blended in chocolate. Specifically, for example, dairy products such as whole milk powder, skimmed milk powder, cocoa mass, cocoa ingredients such as cocoa powder, soy flour, soy protein, processed fruits products, processed vegetables products, various powdered products such as green tea powder, coffee powder etc. Emulsifiers such as gums, starches, lecithin, lysolecithin, enzyme-degraded lecithin, polyglycerin condensed ricinoleate, glycerin fatty acid ester, sorbitan fatty acid ester, antioxidants, colorants, flavors and the like can be used.

  The chocolate for a composite confection according to the embodiment of the present invention can be manufactured by a conventionally known method for manufacturing chocolate. The chocolate for a composite confection according to the embodiment of the present invention uses, for example, fats and oils, cacao ingredients, saccharides, emulsifiers, etc. as raw materials, and passes through a mixing step, an atomizing step (refining), a scouring step (conching), a cooling step, etc. Manufactured. The chocolate for a composite confection according to the embodiment of the present invention is preferably manufactured through an atomization process.

  The chocolate for a composite confection according to the embodiment of the present invention is preferably a non-tempering type chocolate.

  The chocolate for a composite confection according to the embodiment of the present invention has good filling properties and binding properties.

  The composite confectionery according to the embodiment of the present invention is a composite confectionery obtained by combining the chocolate for composite confectionery according to the embodiment of the present invention and a baked confectionery having a recess.

  The baked confectionery having a depression used in the production of the composite confectionery according to the embodiment of the present invention is not particularly limited as long as it is a baked confectionery having a depression. The baked confectionery having a recess used for producing the composite confectionery according to the embodiment of the present invention is preferably a tart, a cookie, a biscuit, and more preferably a tart.

  The composite confectionery according to the embodiment of the present invention is preferably a chocolate tart. In the present invention, the chocolate tart is a tart confectionery in which the dents of the tart are filled with chocolate.

The composite confectionery according to the embodiment of the present invention is manufactured by filling the recess of the baked confectionery with the chocolate for composite confectionery according to the embodiment of the present invention by a conventionally known manufacturing method. The composite confectionery according to the embodiment of the present invention is manufactured, for example, through the following steps 1 to 3.
Step 1: Melt the chocolate.
Step 2: Fill a certain amount of melted chocolate into the indents of the baked good.
Step 3: Solidify the chocolate after the level of the chocolate becomes horizontal.

  Next, the present invention will be described in more detail by way of examples and comparative examples. However, the present invention is not at all limited thereto.

[Analytical method]
The analysis of lauric acid in the constituent fatty acids of fats and oils was performed using gas chromatography (based on AOCS Ce1f-96).

As the fat and oil and the emulsifier, those shown below were used.
Laurin-based oil and fat 1 (Product name: coconut hard 34, lauric acid content: 45.6% by mass, sales company: Nisshin Oillio Group, Inc.)
Laurin-based oil and fat 2 (Product name: coconut hard 42, lauric acid content: 43.5% by mass, sales company: Nisshin Oillio Group Co., Ltd.)
Fats and oils 1: (cured oil of palm olein (manufactured by Nisshin Oillio Group, Inc.), lauric acid content: 0.6% by mass)
Fats and oils 2: (Transesterified oil of palm oil and rapeseed oil (manufactured by Nisshin Oillio Group, Inc.), lauric acid content: 0.2% by mass)
Emulsifier A1 (Product name: Sansoft A-141 E, General name: Pentaglycerin myristate ester, HLB: 13, Sales company: Solar Chemical Co., Ltd.)
Emulsifier a1 (Product Name: Emazole S-120 V, Common Name: Polyoxyethylene Sorbitan Stearate, HLB: 14.9, Sales Company: Kao Corporation)
Emulsifier B1 (Product Name: Ryoto Sugar Ester S-1170, Common Name: Sucrose Stearate, HLB: 11, Sales Company: Mitsubishi Chemical Foods Corporation)
Emulsifier b1 (Product Name: Ryoto Sugar Ester S-970, Common Name: Sucrose Stearate, HLB: 9, Sales Company: Mitsubishi Chemical Foods Co., Ltd.)
Emulsifier b2 (Product Name: Ryoto Sugar Ester POS-135, Common Name: Sucrose Mixed Acid Ester, HLB: 1, Sales Company: Mitsubishi Chemical Foods Corporation)
Emulsifier C1 (Product Name: Lecithin DX, Common Name: Lecithin, Sales Company: Nisshin Oillio Group Ltd.)
Emulsifier C2 (Product Name: Poem B-150, Common Name: Sorbitan Behenate, Sales Company: Riken Vitamin Co., Ltd.)

[Manufacture of chocolate]
The chocolate of the composition shown in Tables 1-2 was manufactured by using the manufacturing method (mixing, atomization, scouring, cooling) of the normal chocolate (water content contained in chocolate is 3 mass% or less) In addition, the unit of combination is a mass part and the unit of content is mass%.
The viscosity of the chocolate at 50 ° C. was measured. The viscosity was measured using a B-type viscometer with a No. 3 rotor at 30 rpm. The unit of viscosity is cP.

[Manufacture of chocolate tart]
The chocolate was melted completely and the temperature was adjusted to 50 ° C. In a tartlet (diameter 5.5 cm, height 0.8 cm, depression depth 0.3 cm, depression diameter 4 cm), 5 g of chocolate adjusted to 50 ° C. was filled. The chocolate tart was manufactured by solidifying the chocolate at 4 ° C. after the liquid level of the chocolate filled in the tart was horizontal.

[Evaluation of filling property]
The state until the liquid level of the chocolate filled in the tart becomes horizontal was evaluated according to the following evaluation criteria. When the evaluation result was ○, it was judged to have good integrity.
○: Even if it does not give vibration, it becomes horizontal immediately :: It becomes horizontal if it gives light vibration ×: It becomes horizontal if it gives strong vibration

[Evaluation of cohesiveness]
The chocolate tart was stored at 20 ° C. for 15 hours. The chocolate tart stored at 20 ° C. for 15 hours was visually observed, and the degree of peeling of the chocolate from the tart was evaluated according to the following evaluation criteria. When the evaluation result was ○, it was judged to have good integrity.
:: no peeling observed on the adhesive surface :: slight peeling observed on the adhesive surface ×: peeling observed on the adhesive surface, chocolate is floating

As can be seen from Table 1, the chocolates of the examples had good filling and binding properties.
On the other hand, as can be seen from Table 2, the chocolate of Comparative Example 1 had poor integrity. The chocolates of Comparative Examples 2 to 4 had poor filling and binding properties. The chocolate of Comparative Example 5 had poor filling properties.

Claims (5)

A chocolate for a complex confectionery satisfying the following conditions (a) to (b), wherein the baked confectionery having a recess is used as a raw material of the complex confectionery.
(A) The fats and oils contained in chocolate contain 40 mass% or more of lauric-based fats and oils.
(B) It contains 0.05 to 3% by mass of the following emulsifier A and / or the following emulsifier B.
Emulsifier A: polyglycerin fatty acid ester having an HLB of 10 or more Emulsifier B: sucrose fatty acid ester having an HLB of 10 or more   The chocolate for a composite confectionery according to claim 1, having a viscosity at 50 ° C of 3,000 cp or less.   The chocolate for complex confectionery according to claim 1 or 2, wherein the baked confectionery having the recess is a tart.   The composite confectionery which combined the chocolate for composite confectionery of any one of Claims 1-3, and the baked confectionery which has a hollow.   The composite confectionery according to claim 4, wherein the baked confectionery having the depression is a tart.